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Kamal Kakdi ki Subzi
Tarla Dalal
07 November, 2016
Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Recipe
1/2 kg lotus stem (kamal kakdi / bhein)
1 cup peeled and chopped brinjals (baingan / eggplant)
1 cup chopped tomato
25 mm (1") piece cinnamon (dalchini)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
1 tsp dried mango powder (amchur)
4 tbsp oil
salt to taste
To Be Ground Into An Onion Paste
1 cup chopped onion
1 tsp chopped ginger (adrak)
4 small garlic (lehsun) cloves
For The Garnish
2 tbsp chopped coriander (dhania)
Method
- Wash the lotus stem well. Peel and slice into ¼" thick roundels and parboil in 4 cups of water with turmeric and salt.
- Drain and keep aside.
- Heat 1 tablespoon of oil in a pan and cook the brinjal pieces in it on a slow flame until soft.
- Blend the brinjal pieces and tomato pulp in a blender to a smooth paste. Keep aside.
- Heat the remaining 3 tablespoons of oil and sauté the cloves, cinnamon and bayleaves in it for 1 minute. Add the onion paste and sauté till it turns translucent.
- Add the tomato-brinjal paste, turmeric powder, coriander-cumin seed powder, chilli powder and salt. Cook till the oil separates from the gravy.
- Add the cooked lotus stem, dry mango powder and ¾ cup water and simmer for a few minutes.
- Serve hot garnished with coriander.
Kamal Kakdi ki Subzi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 167 cal |
| Protein | 1.2 g |
| Carbohydrates | 6.3 g |
| Fiber | 2.8 g |
| Fat | 15.2 g |
| Cholesterol | 0 mg |
| Sodium | 7.3 mg |
Click here to view Calories for Kamal Kakdi ki Subzi
The Nutrient info is complete
shreya_the foodie
Feb. 27, 2021, 1:58 p.m.
Tasty with an awesome onion paste.
Devasena
Oct. 4, 2019, 8:49 a.m.
Please let know, alternate options for brinjal, in this recipe.
Tarla Dalal
Oct. 4, 2019, 8:49 a.m.
No, there is no substitute to brinjal in this recipe.
tarun singhal
Aug. 5, 2015, 4:53 p.m.
Sangeeta Choubey
March 28, 2015, 2:58 p.m.
I tried this recipe. Its delicious. I have not eaten such kamal kakdi sabzi before. Will cook again.
